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Beet, Mushroom and Beef Burgers

5.0(167)

I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn’t hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.

by Martha Rose Shulman·published 2015-02-28

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AmericanDinner, Lunch, Burgers, Vegetables, Main Course

Servings

Serves 4

Total time

20 min

Calories / serving

201 kcal

Ingredients (10)

serves

1/4 pound peeled roasted beets (1 medium)
1/2 pound roasted mushroom mixmushroom
1/2 pound lean ground beefground-beef
1 tablespoon minced chiveschive
1 shallot mincedshallot
1 teaspoon fresh lemon juice (more or less to taste)lemon
Saltsalt
Freshly ground black pepperpepper
1 tablespoon finely chopped mintmint
Olive oil for cooking (no more than 1 tablespoon)

Instructions (3 steps)

01Grate beet on large holes of a grater.
02In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
03Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.